During COVID, Hannah Wright began posting Instagram videos about diet and nutrition.That's good. Hannah, 37, is wise, grounded and has a keen and trained ear for discerning diet and nutrition truth from snake oily, exploitative motivations.

Two Wednesdays ago, we set up shop at the Main St. Farmers' Market. We had the grandest of afternoons, more fun, as Bobby Weir once said, than a frog in a glass of milk.

Olson is the owner of Scenic City Wine in St. Elmo. For the last 20 years, Olson, whose career shifted to wine during culinary school, has been immersed in the global wine scene, from distribution to importing to enjoying. As he loves to say:

In churches across the region, the communion sacrament takes many forms: wafers, crackers, pieces of store-bought bread. In Red Bank, loaves are baked by hand, from scratch, in prayer.

In Sewanee, three friends are growing gourmet mushrooms inside a renovated wood shop. There are foggy fruiting tents, a machine called the Swirling Death Blender and gorgeously good (and sexy) mushrooms. What's not to love?

Mallory Grimm left a thriving Nashville business to move back to Sewanee and open a restaurant devoted to local food and community. Folks are gushing.

Gwen works two jobs: an eight-hour shift offering sit-in home health care that also includes 12-hour shifts every other weekend. In her spare moments – late afternoons, Sundays – she sells government-issued phones from nearby parking lots.

This country superstar has been working a second job: breeding cattle, stewarding the land and cultivating dung beetles. Lots of them.

Here's a thought exercise: travel anywhere in the US, walk into an Indian restaurant, any Indian restaurant, and odds are pretty good that wherever you go, the experience will be mostly the same.

In 1965, Wendell Berry left a teaching job in NYC and moved with his family to a farmhouse in Henry County, Kentucky. There, he began his abundant writing career: more than 80 books of essays, novels and poetry, all of which seem to revolve around naming both what's been lost and the path back to it.

When you know where Bryan Slayton was, you'll know where he's going.

Imagine bread, beer and whiskey made from grains grow locally. From Niedlov's to Sequatchie Cove Farm to Red Clay Farms.

Within American capitalism, I can only think of one other class of laborer whose livelihood – day in, day out – exists in such a vulnerable, trusting and insecure position.Servers.

The Palestinian-Jordanian chef has a rare vision for what his restaurant can accomplish. People across the US are noticing.

There are 17 items offered. Mushroom grits. Blackened trout. Cheesecake. Okra with beet hummus, bee pollen, pickled onion, honey, cilantro and naan.And nearly all the ingredients are locally-sourced.

The summer sun rises above us at Sequatchie Cove Farm in Marion County, Tennessee. The flock of 2,000 Novogin laying hens is protected by a series of strands of moveable electric fencing. A white Pyrenees moves through the flock with authority of soldier guarding the wall. Full of summer freedom, a boy rides by on an electric dirt bike followed by a pick-up carrying a flat bed of garlic harvested earlier that day.

Over the last year, Ian “Sully” Sullivan has served some three thousand bowls of oatmeal to Chattanoogans. He’s the owner of The Oatmeal Experience, a food truck that specializes in specialty oatmeal he says “aren’t your granny’s oats.”

Get to know Spencer Perez – founder of Coffee Machine Service Co. and our city's espresso machine repairman – and you'll see the world – and coffee – in brand new ways.

"One of my goals of moving here was to help open hearts .... that we can come together as a community.”

She also shares the origins of Alleia's Baked Creste Rigate with Veal Meatballs and a fifth-generation recipe for buttermilk pancakes.

The landscape of Chattanooga food is arguably the best it's ever been.